How to make Boote Ke Samose - Samosa stuffed with green grams stuffing.

This is a Sanjeev Kapoor exclusive recipe.

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Ingredients for Boote Ke Samose Recipe

Whole Green Gram soaked 4 tablespoons

Refined Flour 2 1/2 cups

Oil 3 tablespo to deep fry

Salt to taste

Green chilli paste 1 1/2 tablespoons

Lemon juice 1 tablespoon

Method

Step 1

Add two tablespoons of oil and half a cup of water to the refined flour and knead to make a semi-stiff dough. Cover with a damp cloth and set aside for thirty minutes.

Step 2

Heat one tablespoon of oil in a pan, add green chilli paste and sauté for two minutes. Add green gram and stir. Add half cup of water or just enough to cook the grams. Add salt and stir. Cover and cook.

Step 3

Once the mixture is dry sauté for three to four minutes. Add lemon juice and mix. Divide the dough into four equal portions and roll each portion into an elongated puri.

Step 4

Cut from the centre and shape each half into a cone. Stuff the cones with green gram mixture and seal the edges using little water.

Step 5

Heat sufficient oil in a kadai and deep fry the samosas till crisp and golden. Drain and place them in an absorbent paper. Serve hot with green chutney.

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.